To make the stuffing, melt the butter in a non-stick frying pan, add the onion and fry for a few minutes. Cover, lower the heat and cook for about 10 - 15 minutes until the onion is soft.

Remove the lid, add the ham and fry over a high heat for a few minutes to crisp. Tip into a bowl, allow to cool.

Add the breadcrumbs, Parmesan, parsley and egg to the stuffing mixture. Combine well and season.

Loosen the skin from the chicken breasts, to make a small pocket. Season the chicken with salt and pepper.

Divide the stuffing into six and stuff into the pocket of each chicken breast. Pull the skin back over to cover the stuffing.

Arrange the chicken in the roasting tin. Brush the skin with the honey. Bake for 20 - 25 minutes until the chicken is cooked and golden brown. Remove the breasts to a plate and keep warm while you make the sauce.

Add the crÃ¨me fraiche to the juices left in the tin. Scrape the bottom of the tin and whisk the sauce over a high heat on the hob. Stir in the pesto.